Vegan Roasted Carrots with Dukkah & Tahini Dressing

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Vegan Roasted Carrots with Dukkah & Tahini Dressing

Elevate your dinnertime with this flavourful vegan roasted carrots recipe to add an extra taste sensation. These carrots make a great addition to a Middle Eastern spread, served with a fresh couscous salad, or even added as a side to a vegan roast dinner.


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These roasted carrots are topped with a dukkah and tahini dressing. The sweetness of the roasted baby carrots, the spiciness of the dukkah and the nutty and citrusy flavours of the dressing complement one another perfectly.

What is a Dukkah and Tahini dressing?

Dukkah is a Middle Eastern condiment made up of herbs, nuts and spices. It is a traditional dip often served with bread or vegetables, such as these roasted carrots.

This is usually presented as a starter or a side dish in Middle Eastern cuisine.

The dip has an unmistakably nutty flavour, which is complemented by bright and citrus tastes from spices such as coriander and cumin.

Dukkah also adds a wonderfully crunchy texture to the dish, due to the addition of nuts.

Tahini is a condiment also from Middle Eastern cuisine. The dip is created by toasting sesame seeds and is vital for creating hummus.

It has a rich, nutty taste and is smooth and creamy, similar to a runny nut butter.

How can I serve roasted carrots with dukkah and tahini dressing?

These roasted carrots are perfect as a part of a spread. Think hummus and pitta, grilled vegan halloumi and falafel. You could pair the roasted carrots with Peri Peri Pea Falafel or Tofu Halloumi.

You can also add the roasted carrots to a hearty couscous salad with lots of other veggies. You could make some extra dukkah and tahini dressing to top it off for the perfect Middle Eastern inspired salad.

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 199

Servings: 6


Total Time: 40 minutes

Calories: 199

Servings: 6




(Servings: 6)

  • For the carrots
  • 100 100 g baby carrots
  • 0.33333333333333 0.33333333333333 tbsp olive oil
  • For the dukkah
  • 3.3333333333333 3.3333333333333 g hazelnuts
  • 0.16666666666667 0.16666666666667 tbsp sesame seeds
  • 0.16666666666667 0.16666666666667 tbsp coriander seeds
  • 0.16666666666667 0.16666666666667 tbsp pistachios
  • 3.3333333333333 3.3333333333333 g cashews
  • 0.33333333333333 0.33333333333333 tsp cumin seeds
  • 0.16666666666667 0.16666666666667 tsp fennel seeds
  • 0.16666666666667 0.16666666666667 tsp paprika
  • For the tahini dressing
  • 0.66666666666667 0.66666666666667 tbsp tahini
  • 0.5 0.5 tbsp water
  • 0.16666666666667 0.16666666666667 small clove garlic, puréed
  • 0.16666666666667 0.16666666666667 tbsp lemon juice


  1. Preheat the oven to 180°C/355°F/Gas Mark 4. Place the carrots on a baking tray, drizzle them with the olive oil and place in the oven to roast for roughly 30 minutes.
  2. Whilst the carrots are roasting, make the dukkah. Add the hazelnuts, sesame seeds, coriander seeds, pistachios, cashews, cumin seeds and fennel seeds to a frying pan, and cook over medium heat for 3-4 minutes until the spices start to toast (be sure not to let them burn as it will give the dukkah a bitter taste).
  3. Add the contents of the pan to a food processor, along with the paprika, and blend into a coarse powder.
  4. To make the tahini dressing, simply whisk all the dressing ingredients together.
  5. To finish the dish, drizzle the carrots with the tahini dressing and sprinkle over the dukkah.

Each 137g serving provides:

15g Fat, 2g Saturates, 14g Carbohydrate. 5.3g Sugars, 5g Fibre, 4.5g Protein, 0.23g Salt.


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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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